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Fig and Prosciutto Salad with Mozzarella (3 of 4) 2

Fig and Prosciutto Salad with Mozzarella

This fig and prosciutto salad with mozzarella is the perfect early Autumn salad. It's loaded with fresh figs, warm pecans, and hints of fresh basil that help tie the last of summer and beginning of fall together. 
4.80 from 5 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 678kcal

Equipment

Ingredients

FIG AND PROSCIUTTO SALAD

POPPYSEED VINAIGRETTE

Instructions

Prepare the Poppyseed Vinaigrette:

  • To prepare the poppyseed vinaigrette, combine the red wine vinegar and sugar in a bowl and stir until dissolved. Stir in the ground mustard and poppy seeds. Slowly pour in the oil, whisking continuously until well-combined. Taste and season with salt and pepper. Store the poppyseed vinaigrette at room temperature as you prepare the rest of the fig and prosciutto salad

Prepare the Ingredients:

  • Cut off the stems of the figs and then quarter the figs. Tear the prosciutto and mozzarella into bite-size pieces. Juice and zest the lemon.

Toast the Pecans:

  • Add the pecans to a small skillet and toast over medium heat until warm and toasted, about 1-2 minutes. Remove from heat.

Dress the Greens:

  • In a large bowl, toss the arugula with the 1 tablespoon extra virgin olive oil and the lemon juice. Tear the basil leaves in half and toss them with the greens. Season with salt and pepper.

To Serve:

  • Divide the dressed greens between plates and arrange the quartered figs, prosciutto, and fresh mozzarella on top. Sprinkle the lemon zest and warm, toasted pecans on top of each salad. Serve with the poppyseed vinaigrette. Enjoy!

Nutrition

Calories: 678kcal | Carbohydrates: 36g | Protein: 20g | Fat: 53g | Sodium: 557mg | Fiber: 7g | Sugar: 27g | Vitamin C: 16mg
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